Easy Homemade Butternut Squash Ravioli with Sage Butter is made with store-bought wonton skins for a quick and delicious dish.
This recipe for Easy Homemade Butternut Squash Ravioli tastes like you ordered it in a fancy restaurant. But there’s a secret for a quick and easy preparation. I used wonton skin as the ravioli. Yes, I said wonton skins! They make the perfect vessel for the deep rich flavors of the butternut squash.
Here’s another quick tip secret – I used leftover squash from my Roasted Butternut Squash and Apples recipe for the filling. I always make a large batch and then freeze it.
The apples, roasted with the butternut squash add the perfect tart, but sweet flavor in the background. I serve this dish with a simple sage butter sauce. I knew it was good when hubs, Vince, said he would pay for it in a restaurant.
Easy Homemade Butternut Squash Ravioli
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Easy Homemade Butternut Squash Ravioli with Sage Butter is made with store-bought wonton skins for a quick and delicious dish.
Ingredients
- 1 package small wonton wraps
- 1/4 of a roasted or cooked butternut squash
- 2 TBS salted butter
- 6–8 sprigs of fresh sage
Instructions
- Bring a large pot of water to a boil.
- Mash the butternut squash
- Layout 6 wonton skins at a time.
- Please a small teaspoon of the squash in the middle of each wonton.
- With your finger, wipe two edges of the wonton skin with water.
- Fold over dry edges of the wonton to the edge you just wiped with water.
- Press to seal; place on a parchment-lined baking sheet.
- When all of the wontons are filled and sealed, place 5-6 in the boiling water at a time.
- Cook for 3-4 minutes or until they float.
- Place them back on the parchment-lined baking sheet.
- In a large skillet, melt butter.
- Add sage.
- Add 5-6 wontons at a time; just to heat them in the butter.
- Serve with butter sauce and cooked sage as a garnish.
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